Stocks and Soups

3. as wine or vinegar.
6. into a bundle with a twine.
7. - is a liquid flavoured from meat, poultry,fish and their bones and from vegetables.
8. - is a selection of herbs
9. is made by simmering vegetables and seasoning in water, and adding an acidic liquid
10. - is a mixture of onions, celery and carrots added to a stock to enhance
11. flavor and aroma.

1. - should be clear and light coloured. This stock can replace meat based stock in most
2. - is made from chicken, veal or beef bones in wate,with vegetable and seasoning.
4. - is made from chicken, veal, beef or game bones and vegetables, all of which are carmalized before being simmered in water with seasoning.
5. - are made by slowly cooking fish bones or crustacean shells and vege tables without coloring them.